1 Rib With Rice Recipe

Season and Sear

Pat the short rib dry with paper towels. Season all sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Heat a medium ovenproof skillet or Dutch oven over medium-high heat. Add 1 tbs vegetable oil and 1 tbs butter. When oil is shimmering and butter melted, sear the short rib 3–4 minutes per side until a deep brown crust forms. Transfer the rib to a plate and set aside.

Sauté Aromatics

Reduce heat to medium. Add the diced onion (1/2 cup), carrot (1/4 cup), and celery (1/4 cup) to the pot. Sauté 4–5 minutes, stirring occasionally, until vegetables soften and begin to brown. Add 1 tsp minced garlic and 1 tbs tomato paste; cook 1 minute, stirring to cook off raw tomato taste.

Deglaze and Braise

Pour in 1/2 cup dry red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Simmer 2–3 minutes to reduce slightly. Return the seared short rib and any accumulated juices to the pot. Add 1 cup beef stock, 1 bay leaf, and 1 sprig fresh thyme. If sauce tastes very acidic after reducing, stir in 1/2 tsp brown sugar. Bring to a gentle simmer, then cover the pot and transfer to a preheated 325°F (160°C) oven. Braise 1 hour 45 minutes to 2 hours, or until the meat is fork-tender and pulls away from the bone.

Finish Sauce

Remove the pot from the oven. Transfer the short rib to a cutting board and tent with foil. Skim excess fat from the surface of the braising liquid with a spoon. Place the pot on the stove over medium heat and simmer the sauce 5–8 minutes to thicken slightly. Taste and adjust seasoning with a pinch of salt and pepper if needed. If you prefer a smoother sauce, strain the sauce through a sieve into a small saucepan and reduce briefly to desired consistency.

While the rib braises (during the last 25–30 minutes), prepare the rice. Rinse 1/2 cup long-grain white rice under cold water until the rinse runs clear. In a small saucepan, combine the rinsed rice, 3/4 cup water, 1/4 tsp kosher salt, and 1/2 tbs butter. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork just before serving.

Place the cooked rice on a plate. Position the braised short rib on top or beside the rice. Spoon 2–3 tablespoons of the reduced braising sauce over the rib and rice. Sprinkle chopped parsley (1 tsp) and a light grind of black pepper (1/4 tsp) over the dish for color and brightness. Serve immediately.